ROASTED FALL VEGETABLES WITH GOAT CHEESE CREAM SAUCE

Mmmm…the smell of vegetables roasting in the oven reminds me of a cold fall day. Warm roasted vegetables is one of my go-to easy side dishes. Add in an easy-to-make creamy goat cheese sauce and I could eat this as a meal in itself. I think a plate of roasted vegetables is so simple yet so satisfying. Vegetables alone hold so much unique flavor, that I don’t think you need to do much to them. A few spices and some salt brings out the true flavor of the vegetables. Simple, yet delicious.

In this dish the carrots, onion and sweet potato bring in a sweet element while the brussels bring an earthy salty element. The tangy goat cheese offsets these roasted vegetables wonderfully. The two really do pair perfectly together. The goat cheese sauce would also be good paired with red meat or pork. Goat cheese is so unique in taste. It brings a very tart flavor that pairs well with so many different things. I love to use it all year long in several different ways. In salads, on meat, in a sauce…the combinations are endless. Because goat cheese is so recognizable, it takes a dish to the next level. Throw it on anything and I think it’ll be wonderful.

ROASTED FALL VEGETABLES WITH GOAT CHEESE CREAM SAUCE

ROASTED FALL VEGETABLES

Prep time: 10 minutes

Cook time: 20-24 minutes

Total time: 34 minutes

INGREDIENTS:

10 brussel sprouts, cut in half lengthwise

5 large carrots, washed

1 sweet potato, peeled and cut into 1 inch squares

1 sweet onion, slices in 1 inch chunks

3 tbsp extra virgin olive oil

1/2 tsp kosher salt

1/2 tsp ground black pepper

1/2 tsp dried thyme

DIRECTIONS:

Preheat the oven to 400 degrees.

Put all vegetables in a bowl. Sprinkle with salt, pepper, thyme and olive oil. Mix together so that each vegetable is coated.

Transfer to a large baking sheet. Place in the oven for 20-24 minutes. Once the vegetables are tender and slightly browned, they are ready.

Serve warm.

GOAT CHEESE SAUCE

Prep time: 2 minutes

Total time: 5 minutes

INGREDIENTS:

4 oz. goat cheese, broken down into chunks

1/2 cup heavy cream

2 cloves garlic, minced

1 tbsp unsalted butter

1/4 tsp kosher salt

1/4 tsp black pepper

1 tsp dried parsley flakes

DIRECTIONS:

Heat a small pan to medium high heat and add in butter and garlic. Cook for 30 seconds then add in the heavy cream. Bring to a soft boil.